Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Hot and Sour Soup

One of my favorite soups enjoyed at my favorite Chinese restaurant.  This one is tweaked a bit, adding not so familiar flavors of lime juice and patis (fish sauce). Feel free to add additional chili garlic paste if bring to your level of spice.

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 5 people have saved this recipe

Print   Add to Printer128 Times Printed

Prep Time: 25 minutes | Cook Time: 20 minutes | Ready In: 45 minutes
Ingredients: Print   Add to cart
US Metric

1/2 c. pork belly, fat trimmed; thin strips

3 dried shiitake mushrooms, soaked, stemmed; sliced

1/2 c. shrimp, peeled, deveined

6 c. chicken stock

1/4 c. bamboo shoots, thinly sliced

3 stalks green onion, chopped

salt and white pepper to taste

1 TB sugar

1 tsp. dark Aloha shoyu

1/2 tsp. light Aloha shoyu

1-2 tsp. chili garlic sauce, to taste

1/4 c. rice wine vinegar

2 TB fresh lime juice

1 tsp. patis (fish sauce)

dash of sesame seed oil

dash of sherry

1 large egg, well beaten

1 TB cornstarch mixed with 2 TB chicken stock

Cooking Process:

In a large saucepan over medium high heat; combine pork, shrimp and stock. Bring to a boil. Reduce heat to a gentle simmer for 4-5 minutes. Add remaining ingredients, except for the egg and cornstarch mixture. Cook for 1-2 minutes over low heat. Remove from heat; gradually stir in egg. Mix a spoonful of the hot soup with the cornstarch mixture, add into soup; stirring constantly. Bring soup back to simmering point for 1 minute to thicken. 

how to serve:

Serve immediately. Serves 4-6.